Spring Onion Pimiento Cheese Grits Recipes

SOUTHWEST CHEESE GRITS

Southwest Cheese Grits image

Provided by Food Network

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 3/4 cups water
2 tablespoons butter or margarine
1/2 ounce canned jalapenos, diced
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grits
1/2 cup sour cream
1 cup grated Cheddar
1 cup grated Monterey jack
1 cup diced green peppers
1 cup diced onions
3.5 ounces canned pimentos, drained
6 ounces sugar-cured ham or deli ham, diced
1/4 cup diced scallions
1/4 cup diced tomatoes

Steps:

In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
Preheat the oven broiler.
In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.

SPRING ONION PIMIENTO CHEESE GRITS

Spring Onion Pimiento Cheese Grits image

Grits were a breakfast staple when I was growing up. Even today, we still have them about three times a week. The trick with grits is the more you whisk, the creamier they'll be. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 35m

Yield 16 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked stone-ground yellow grits
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
3 cups shredded Monterey Jack cheese
1 jar (4 ounces) diced pimientos, drained
3 green onions, diced
1 teaspoon sugar
Dash cayenne pepper
1/4 cup butter, softened
Salt and pepper to taste

Steps:

Prepare grits according to package directions. Keep warm., Meanwhile, using a mixer, beat cream cheese. Add mayonnaise; continue beating until creamy. Add next 5 ingredients, mixing until well blended., Stir butter and pimiento cheese mixture into the warm grits; season to taste. Mix well.

Nutrition Facts : Calories 281 calories, Fat 20g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

PIMENTO CHEESE GRITS

Pimento Cheese Grits image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

8 slices bacon, chopped
6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar
1 cup grated Monterey Jack
2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate.
Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil.
Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens.

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